Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vanilla cake with lemon buttercream. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This coconut cake is a total showstopper at any gathering. With lemon curd filling and vanilla buttercream frosting. If you love coconut, then this cake is for you.
Vanilla cake with lemon buttercream is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Vanilla cake with lemon buttercream is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook vanilla cake with lemon buttercream using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vanilla cake with lemon buttercream:
- Get For the cake:
- Get 1 lb (10 oz) flour
- Get 1 lb (10 oz) castor sugar
- Prepare 1 lb (10 oz) butter
- Prepare 11 eggs
- Prepare 1 tsp vanilla extract
- Get Filling:
- Prepare 1/2 lb butter
- Make ready 1 lb icing sugar
- Get Lemon extract/ essence
A great lemon muffin recipe, too. Overview of Ingredients in Lemon Cupcakes. You need simple, everyday ingredients Try my lemon blueberry cake next. It is the same exact recipe, only doubled to make a layer cake.
Steps to make Vanilla cake with lemon buttercream:
- Cake: mix the sugar with the softened butter until creamy and pale (We used dairy free butter in this cake).
- Next add the eggs and continue to mix until light and fluffy. Don't worry if it curdles, add a little bit of flour. Just stick with it, it will come back together.
- Then add the sifted flour, you're going to need to do this a little bit at a time or there will be flour everywhere.
- Once mixed thoroughly so there are no lumps of flour and you have lots of air bubbles
- Pour gently into a 12in cake tin, we used a square one and spread it gently to the corners using a palette knife.
- Bake at 140°c for 2 hours in a fan oven, 2 and a half hours in a conventional oven.
- Filling: mix the butter and the icing sugar in a bowl until very pale and fluffy, this may take several time. (Again we used dairy free butter)
- Add the lemon flavouring to taste.
- When the cake is cooked turn it out onto a cooling rack to cool.
- Once cooled you can cut the cake in half and fill it.
The icing is the show-stopper though, a silky buttercream with Meyer lemon juice and zest along with a touch of cream cheese. Since this is a birthday cake, I had to be proper and not cut into it to show you the inside, but I'll try to get a few shots of it before it's all gone and add it to the post. The cake itself is excellent with any type of icing or even by itself. When storing this cake it's best to store it in the fridge just to keep the icing from falling off. Beat butter at medium speed until creamy; gradually add sugar, beating well.
So that’s going to wrap it up with this exceptional food vanilla cake with lemon buttercream recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
